Competitors were given three parameters: Include a fresh summer ingredient, a carbonated ingredient, and one of Grey Goose’s five vodka flavours.

Justin Taylor/Vancity Buzz

While a simple vodka, soda, and fruit combination would have made the grade, these bar stars took the challenge to a whole new level. We saw competitors create their own infused sodas with soda syphons, use cocktail carbonators to inject their entire drink with carbon dioxide, and even carbonate their fruit garnish (Elise Godwin from UVA Wine & Cocktail Bar served up the tastiest, and fizziest, cantaloupe I’ve ever had!).

But in the end, Kevin Brownlee of Kitsilano’s newly opened AnnaLena was victorious, with Mike Shum of The Fairmont Pacific Rim and Matt Cooke of Homer St. Café & Bar rounding out the top three. Kevin took the judges to school by cleverly creating his own pop rocks which were then used to line the rim of his glass, and had them smiling with his innovative application of carbonation using sugars, rhubarb and sodium bicarbonate.

Originally hailing from Winnipeg, Brownlee began his career as a teacher with the Vancouver School Board, but with full-time work hard to come by he filled in the gaps with stints at Coast Restaurant, Rogue and the Pourhouse. Brownlee honed his craft at West Restaurant under cocktail guru David Wolowidnyk (now of CinCin) before taking the reigns at AnnaLena. As winner of the regional finals, he will head to Le Logis, France — the home of Grey Goose — to compete against bartenders from around the world for the prestigious title of Grey Goose Pour Master 2015.

Due South

Combine all ingredients in a mixing glass and stir with ice for 15 seconds.

Rim a cocktail glass with dehydrated rhubarb and carbonated sugar.

Double strain to a cocktail glass and serve.

Around the Web

About the author

Justin Taylor A renowned bartender and cocktail creator, Justin Taylor has been a fixture in the industry in both Toronto and Vancouver for the better part of two decades. As Bar Manager at Boulevard Kitchen & Oyster Bar, located at the iconic Sutton Place Hotel Vancouver, Justin continues to stir up the Vancouver bartending scene with a heady mix of knowledge, panache, wit and hospitality.